|Nutritional Guidelines (per serving)|
|Servings: Serves 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 29g||37%|
|Saturated Fat 10g||52%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The mustard rub for this tasty pork roast is made with Creole mustard or your favorite gourmet or Dijon mustard. I like a grainy mustard or a spicy brown mustard. Creole seasoning and a few dried herbs add flavor to the mustard, along with garlic powder and some olive oil.
Serve this flavorful pork loin roast with mashed potatoes and your favorite vegetables for a great family dinner. I used a bone-in roast, which took approximately 30 minutes per pound. If you choose to use a boneless pork roast, it will take about 20 to 25 minutes per pound.
- 2 tablespoons spicy mustard or Creole mustard
- 1 teaspoon Creole seasoning or a seasoning salt blend
- 1 teaspoon dried leaf thyme, crumbled
- 1/2 teaspoon dried rosemary, crumbled
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 bone-in pork loin* roast, about 5 pounds
- kosher salt and freshly ground black pepper
- Gather the ingredients.
- Line a 13x9-inch baking pan with foil. Heat oven to 325 F
- In a small bowl, combine the mustard, Creole seasoning, thyme, rosemary, garlic powder, and olive oil.
- Pat the pork loin with paper towels to dry; trim and discard excess fat.
- Sprinkle the roast with salt and pepper. Rub the mustard mixture all over the roast. Place the pork, fat side up, in the prepared baking pan. Insert a meat thermometer in the center of the meat, not touching fat or bone. Alternatively, check the temperature of the pork occasionally with an instant-read thermometer.
- Bake for 2 to 2 1/2 hours, or until the pork registers at least 145 F to 150 F on a food thermometer.
- Tent the pork loin roast loosely with foil and let it stand at room temperature for 15 minutes before carving.
- Serve the pork roast with boiled, mashed, or baked potatoes, roasted Brussels sprouts, cream-style corn, or steamed broccoli, and a side salad or coleslaw.
*A pork loin may be called center cut pork loin or pork center rib roast. A pork sirloin roast may be called pork loin end roast. The sirloin includes parts of the hip bone and backbone, so it might be more difficult to carve. If a boneless roast is used, allow about 20 to 25 minutes per pound.
Tips and Variations
Replace the Creole seasoning with a seasoned salt or use Mrs. Dash or a similar spice blend if you prefer less salt. Or try my homemade salt-free Cajun seasoning.